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Wednesday, May 9, 2012

Chocolate Cupcakes with Raspberry Filling and White Chocolate Swiss Meringue Butter Cream Frostin


What a mouthful that title is!  But my oh my were these great cupcakes.  They were a specific request from my sister Kahly for her birthday and they didn't disappoint.  Here's how they came together.

I used my favorite chocolate cake recipe from Annie's Eats for the chocolate cupcakes. 

The Raspberry Filling recipe was as follows:
1 pkg frozen raspberries, thawed*
1/3 cup sugar
1 TB lemon juice
1 TB cornstarch
2 TB cold water

Heat first three ingredients together in a sauce pan until sugar is dissolved and mixture is simmering.  Then stir the cold water and cornstarch together in a small bowl.  When well combined, stir slowly in the simmering berry mixture and continue to cook until thickened.  Pour into a bowl and cover and refrigerate until completely cooled.  Pipe into cupcakes or use as a filling for a layer cake.
*You can use fresh or frozen.  You can also substitute any type of berry or fruit.

The frosting was my own concoction as well.

White Chocolate Swiss Meringue Butter Cream Frosting
1 cup white granulated sugar
3/4 cup of egg whites
Pinch of Salt
1 pound of butter (2 cups)
8 oz white chocolate
1 tsp vanilla

Melt white chocolate in double boiler or microwave and set aside to cool.

Put egg whites, salt and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (160 degrees).

Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on medium high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 8 minutes.

Switch to the paddle attachment (if using a Bosch mixer stick with the whisk attachments). With mixer on medium-low, add butter one tablespoon at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes.
Reduce speed to low; add vanilla extract, melted and cooled chocolate and then continue beating 2 minutes to eliminate air bubbles, scraping down the bowl as needed.
Store in the refrigerator for up to three days or in the freezer for 2 months.  Bring to room temp and beat with paddle on low until light and fluffy.

Makes enough to generously frost 24+ regular sized cupcakes.


Happy Birthday Kahly!  I love you!!!

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